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Middle Eastern Eggplant Recipe

1 large eggplant
1 lg onion sliced thinly
1 lg green, red or yellow pepper sliced thinly
2 cloves garlic minced
2 oz tomato paste + 6 oz water
2 oz olive oil
1 bunch Italian parsley (leaves only) chopped coarsely
1 bunch spearmint (leaves only) chopped coarsely
1 med size lemon juiced
1 bay leaf
salt to taste

Cut the eggplant lengthwise, scoop out some of the insides. “Stuff” eggplant with parsley, mint, garlic and 2/3rds of the onions. Placed in a pan with a lid and put bay leaf on bottom of pan. Blend water, salt, tomato puree and olive oil and pour over the eggplant. Place remaining onions + the pepper over the eggplant and bring to a boil. Cover and simmer until eggplant is done approximately 15 minutes. Let stand for 30 minutes before serving.

Can be served cold as an appetizer as well. Enjoy!

Click here to download a copy of Gma’s Middle Eastern Eggplant Recipe.